Archive for August, 2008

Fry some bacon with the vegetable of your choice: onions, tomatoes, peppers, peas, garlic until coloured. Beat 2 eggs per person add plenty of seasoning, some dijon mustard and add to the pan. Fry until the frittata begins to set at the bottom, sprinkle some grated cheese on top, then transfer to the grill.

This didn’t turn out too bad. I’m not really sure how falafel is supposed to taste, but this was more … mealy than I expected. Probably because I forgot the onion. 😦 Falafel are traditionally deep-fried, but this recipe is shallow-fried and perhaps a little healthier.

Ingredients

1 can chickpeas

1/2 medium onion

some chopped mint

some chopped coriander

2 garlic cloves, minced

2 tsp cumin

1 tsp ground coriander

pinch cayenne pepper

1 egg

Method

Pulse the chickpeas in a food processor, make sure they have some texture.

Add the rest of the ingredients, season well with salt and pepper, then mix.

Form into small patties and fry in a tablespoon of olive oil until golden brown, about 3 minutes each side.

Squeeze with lemon or lime juice to serve.

This can be served in pitta breads, wraps or with salad. Add some natural yoghurt and pickled chillies if you like.

The name of this dish is in quotes because you have to say “Lemony Pesto Potatoes” in a Scottish accent … 😉

Boil 1kg waxy potatoes, skins on. In a dish mix 2 tablespoons of olive oil, 1 tablespoon of good pesto and juice of 1 lemon. Slice finely 1 red onion. Wash 200g of fresh spinach. Once potatoes are cooked drain, return to the pot and lightly crush with a fork. Add the spinach, onion and pesto mixture to the potatoes and mix well until potatoes are coated. Put on pot lid for a few minutes until spinach has wilted.